Jump to RecipeWelcome to another recipe!
Do you like beetroots?
If I had to choose between many different vegetables, beets -in my opinion- would be among my last choices. Since I was a kid, I remember I wouldn’t say I liked eating them. I don’t know why, since they are lovely and have excellent color, too. Maybe they weren’t prepared correctly, and that false memory stuck with me until today. Going to the supermarket, I will not choose beets, and they won’t be on my shopping list very often. But the time had come when my nutritionist told me I needed to include it in my diet since there are many benefits for the human body. So, I listened to her advice and made a wonderful beetroot chocolate cake. What, she meant that, didn’t she? Haha. Ok, let’s move on…
Have you ever tried Chocolate Beetroot Cake?
The first question I heard from my friends when I told them about my idea for this recipe was: “Are you going to use beetroot in a cake? Really?” The truth is that I like to share my thoughts with those I love and get their opinion before deciding on something. So, as you can see, there was not much enthusiasm for this recipe. But I am stubborn and have faith in myself, so I decided to do it and prove to them that it can be perfect, as strange as it may sound. I know our moms used to make delicious vanilla and chocolate cakes, but why not experiment and go further with these classic and favorite recipes? The result proved me correct. The cake turned out super tasty and was as moist as I wanted it to be. From now on, I will include it in my favorites list!
Vegan Chocolate Beetroot Cake
Ingredients
- 3 beetroots
- 160 gr all-purpose flour
- 180 gr brown sugar
- 120 ml almond milk (sugar-free)
- 80 gr cocoa
- 3 tbsp. coconut oil
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 pinch of salt
- grated couverture for decoration (optionally)
Instructions
- We peel the beetroots and boil them for about 30 minutes until they get soft.
- Once they are ready, we put them in the blender and beat them for 2-3 minutes to form a beetroot puree.
- We mix the flour, cocoa, baking powder, baking soda, and salt in a bowl.
- We mix the brown sugar, almond milk, coconut oil, and beetroot puree in another bowl.
- We pour the mixture from the second bowl into the first and mix very well.
- We pour the mixture into a pan measuring 30x13x7 after we have floured it or placed a parchment paper.
- We bake for 30 minutes at 165°C.
- We remove the pan from the oven and wait at least 30 minutes for it to cool.
- We slice the cake, add optionally grated couverture and enjoy it!
Have a nice cooking session!
